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re c o m m e n d e d In t e r n a l te m P e r a t u r e f o r me a t
Food Minimum Internal Temperature
Steak 145ºF (medium rare)
160ºF (medium)
170ºF (well done)
Burgers 160ºF
Chicken Breast 170ºF
Pork Chops 160ºF (medium)
170ºF (well done)
Ham 160ºF
NOTE: Use this guide along with an “instant-read” meat thermometer to
check internal food temperature. The thermometer should penetrate the
thickest part of the food.
re c I P e s
aP P l e nu t Pa n c a K e s
2 tablespoons butter or margarine
2
⁄
3
cup milk
1
⁄
2
cup plus 2 tablespoons
1
⁄
2
teaspoon vanilla
all-purpose flour 1 egg
1
1
⁄
2
teaspoons sugar Vegetable oil
2 teaspoons baking powder
1
⁄
2
cuppeeledandfinely
2 tablespoons chopped pecans chopped apple
or walnuts
1
⁄
4
teaspoon cinnamon
Dash nutmeg
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder
and spices in a small bowl. Combine melted butter and milk in mixing bowl.
Add egg and beat lightly to combine. Blend in flour mixture, stirring just until
combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush lightly with
oil. Pour about
1
⁄
4
cup batter for each pancake. Cook until bubbles come to
the surface and the bottom is golden brown, about 2 minutes. Serve warm
with maple syrup for breakfast, brunch or top with ice cream, additional nuts
and caramel syrup for dessert.
cl a s s I c fr e n c H to a s t
1 egg, slightly beaten 1 tablespoon butter or margarine
1
⁄
3
cup milk 2 slices French bread,
1
⁄
4
teaspoon vanilla extract sliced 1-inch thick
Confectioner’s sugar Dash nutmeg or cinnamon
1
⁄
2
teaspoon vanilla Maple syrup
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F.
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.